Ingredients

The following ingredients have 4 Servings
  • 32 ounces cream cheese (room temperature )
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature )
  • 1 cup sour cream (room temperature )
  • ¾ cup whole milk (room temperature)
  • ⅛ teaspoon salt
  • 1 tablespoon vanilla bean or bean paste
  • ¼ cup all-purpose flour
  • 1½ cups water (for water bath)
  • 16 ounces strawberries (Can use hulled fresh berries or frozen)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons water
  • 3 tablespoons sugar

Instruction

  • For the Cheesecake:
  • Pre-heat oven to 350° F.
  • Grease a 9" spring form pan. I use shortening for mine.
  • Foil the pan's outside to prevent water from entering the spring form pan when baking. I use three layers to wrap around the outside of the pan.
  • In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
  • Slowly add in the milk and each egg one at a time
  • Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
  • Blend until creamy and pour into your greased springform pan.
  • *Place foil covered spring form pan into a baking sheet that has 1 ½ cups of water in it to create a water bath.
  • Bake for 75-80 minutes. Cheesecake will be golden brown, and puffy, but will evenly sink once done. Avoid opening the oven and drastically changing the temperature to prevent cracking.
  • For the Strawberry Compote:
  • Add lime juice, water, and strawberries to a medium stockpot
  • Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.